Cartellata Cookies Recipes

RICOTTA COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter, sugar, eggs, ricotta cheese, and vanilla extract. Combine the flour, baking powder, and baking soda; blend into the creamed mixture, mixing in additional flour as necessary to form a workable dough. Roll dough into teaspoon-sized balls, and arrange on an ungreased cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, beat milk, confectioners' sugar, and almond extract until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

RICOTTA COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty electric mixer on high speed, beat eggs until light and foamy, about 5 minutes. Set aside.
• In another mixing bowl, stir together flour, sugar and baking powder; gradually add shortening and extracts until a bead-like texture is formed.
• Gradually add beaten eggs (dough will be stiff).
• Roll dough into 1-inch balls. Place on ungreased baking sheets.
• Bake at 350° for 12 minutes.
• The tops of the cookies will not brown, but the bottoms should brown slightly.
• For glaze, combine milk and extracts in a large bowl.
• Add sugar; whisk until all lumps are dissolved and the glaze is smooth.
• As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers.
• Place cookies on wire racks to drain.
• Quickly top with sprinkles.
• Let dry 24 hours before storing in airtight containers.

CARTELLATA COOKIES

Steps:

• In a large bowl, whisk the flour with the sugar and salt.
• Make a well in the center and pour in the wine and olive oil.
• Gradually stir in the flour until a dough forms.
• Transfer the dough to a work surface and knead lightly until smooth.
• Cut the dough in half and flatten each piece into a disk.
• Wrap the disks in plastic and let rest at room temperature for 30 minutes.
• On a lightly floured work surface, roll out one of the disks to a 12-inch square about 1/8 inch thick.
• Cut the dough into 1/2-inch-wide strips.
• Wrap each strip around itself to form a loose coil; transfer the coils to a cookie sheet.
• Repeat with the remaining disk of dough.
• Let the coils dry overnight, turning once.
• In a medium saucepan, heat 2 inches of oil to 300°.
• Set a rack over a large baking sheet.
• Using a wire skimmer, transfer 4 or 5 coils to the hot oil and fry until browned and crisp, about 50 seconds.
• Repeat with the remaining coils.
• Transfer the coils to the rack to drain. Sprinkle the cookies with the lemon zest.
• Mix equal amounts of confectioners' sugar and cinnamon and sift over the cookies.
• Serve warm or at room temperature.